Put your training and experience to use with ITEC’s RPL services and earn a nationally recognised qualification with a SIT30821 – Certificate III in Commercial Cookery via our RTO partners.
Within four weeks of receiving sufficient and complying evidence of competency in all applied for units of competency.
The qualification meets the needs of Culinary techniques, food safety, menu planning, kitchen management, flavor pairing, plating expertise.
To qualify for this certificate, you must provide evidence demonstrating that your skills and knowledge align with the courser’s learning outcomes. This evidence can take various forms. Demonstrating your current proficiency at a comparable level can be done through a CV (your student support representative can assist with this), an employment letter, or an employment contract.
Additionally, documents from prior work or educational experiences, such as references from licensed tradespeople you’ve collaborated with, apprenticeship records, academic transcripts, or assessments from relevant past qualifications, all contribute to the Recognition of Prior Learning (RPL) process. You can also submit proof of overseas qualifications or visual evidence of your work, especially for practical roles.
Payslips/work contract/ABN if self-employed
Photos/videos (for practical roles)
Risk Assessment and Management Documents
Incident Report Forms
Plans and Specifications
Anywhere in Australia, you can obtain a certification with a nationally acknowledged credential.
Get certified within four weeks of receiving the evidence
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This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
There are no entry requirements for this qualification.
25 units must be completed:
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare vegetarian and vegan dishes
Prepare poultry dishes
Prepare meat dishes
Prepare seafood dishes
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Work effectively as a cook
Clean kitchen premises and equipment
Plan and cost recipes
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Receive, store and maintain stock
Participate in safe work practices
Group A – Cookery and Catering
Prepare and present sandwiches
Package prepared foodstuffs
Produce cook-chill and cook-freeze foods
Re-thermalise chilled and frozen foods
Produce and serve food for buffets
Produce pates and terrines
Prepare and serve cheese
Prepare specialised food items
Produce yeast-based bakery products
Transport and store food
Group B – Asian Cookery
Prepare dishes using basic methods of Asian cookery
Prepare Asian appetisers and snacks
Prepare Asian stocks and soups
Prepare Asian sauces, dips and accompaniments
Prepare Asian salads
Prepare Asian rice and noodles
Prepare curry pastes and powders
Prepare Asian cooked dishes
Prepare Asian desserts
Prepare dim sum
Group C – General electives
Participate in sustainable work practices
Provide First Aid
Maintain ethical and professional standards when using social media and online platforms
Use social media and online tools
Provide service to customers
Source and present information
Show social and cultural sensitivity
Identify hazards, assess and control safety risks